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Blue Cheese and Bacon Potato Salad

Blue cheese and bacon potato salad with tender red potatoes, creamy tangy dressing, and crispy bacon. Chilled until set, it delivers a loaded steakhouse-style side with blue cheese crumbles in every bite.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Potato salad base
  • 3 lb red potatoes
  • 10 slices bacon Cooked and crumbled.
  • 1 cup blue cheese crumbles Divided: use half in the salad and reserve half for topping.
  • 0.5 cup sour cream
  • 0.5 cup mayonnaise
  • 0.25 cup buttermilk
  • 2 tbsp white wine vinegar
  • 0.25 cup green onions Sliced.
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Cook and cool the potatoes
  1. Bring a Dutch oven of salted water to a boil, then add cubed red potatoes and cook until tender, about 10–15 minutes, visual cue: a fork slides in with little resistance.
  2. Drain the potatoes and spread them out on a sheet pan to cool, about 10–15 minutes, visual cue: they look matte and steam has mostly stopped.
Make the creamy blue cheese dressing
  1. In a bowl, mix sour cream, mayonnaise, buttermilk, white wine vinegar, salt, and pepper until smooth, 1–2 minutes, visual cue: the dressing turns glossy and evenly combined.
Assemble and chill
  1. In a large bowl, combine cooled potatoes, crumbled bacon, and half the blue cheese, tossing gently to coat, 1–2 minutes, visual cue: blue cheese is evenly dotted.
  2. Pour the dressing over the potato mixture and toss gently until coated, 2–3 minutes, visual cue: potatoes look lightly creamy rather than dry.
  3. Top with the remaining blue cheese and green onions, visual cue: bright green onion rings and blue crumbles sit on the surface.
  4. Refrigerate for 2 hours, visual cue: the salad thickens slightly and flavor melds before serving.

Notes

For best texture, cool the potatoes fully before mixing so the dressing stays creamy instead of runny. Store covered in the refrigerator for up to 4 days; freeze is not recommended because mayonnaise-based dressing can separate. If you want a lighter option, use light sour cream or Greek yogurt in place of half the sour cream to reduce richness while keeping the tang.